Bangers Mash with Stout Gravy

Bangers and Mash with Stout Onion Gravy is true comfort food that brings a taste of the British Isles straight to your kitchen. Fluffy buttermilk mashed potatoes, juicy sausages, and luscious stout gravy loaded with caramelized onions make this one of my most requested cool-weather meals. The richness of Irish stout ties everything together, creating a deeply satisfying dinner that feels extra special yet is done in under an hour.

I first cooked this for a St. Patrick’s Day supper and was amazed at how pleased everyone was with the deeply flavorful onion gravy. It has become my go-to when I want a cozy meal that feels festive without a lot of fuss.

Ingredients

• Uncooked sausages: bratwurst or similar links bring a juicy bite and soak up the stout beautifully look for plump cases with quality meat
• Olive oil: helps brown the sausages and adds great flavor ensure it is fresh for the best result
• Stout beer: Guinness is classic for deep robust notes any rich dark beer works too choose freshly canned or bottled
• Russet potatoes: these mash up extra fluffy and creamy go for firm and unblemished tubers
• Butter: gives both the mash and onion gravy a luscious richness use unsalted if possible
• Buttermilk: for the potatoes this brings tanginess and extra fluff in the mash shake well and use cold
• Onion: sliced thin it provides the foundation of the gravy pick firm onions with no soft spots
• Flour: thickens the gravy use all-purpose for ease and smoothness
• Beef broth: brings body and savory depth to the sauce pick low sodium so you can season to taste
• Salt and pepper: for balancing flavors use kosher salt and fresh cracked pepper if possible

Step-by-Step Instructions

Cook the Sausages:

Place a large skillet over medium high heat and pour in the olive oil Wait for the oil to shimmer but not smoke Lay in the sausages and pour over the stout beer Cover with the lid slightly cracked to let steam out Cook this way for ten minutes flipping the sausages halfway You want them to plump and start browning gently

Brown and Glaze the Sausages:

After ten minutes remove the lid Let the liquid evaporate and reduce so the sausages become sticky and glossy Lower heat to medium low and cover again Give them a turn every few minutes Cook until the sausages are golden and cooked through about ten more minutes

Caramelize the Onions:

In a separate pot melt the butter over medium high Once it foams add the sliced onions Cook slowly stirring just once in a while Let them go for five to ten minutes so they get soft and develop golden color and lots of aroma

Build the Gravy:

Sprinkle flour over the onions Stir and let it cook for several minutes This removes raw flour taste Pour in the stout beer and use a wooden spoon to scrape up any stuck bits at the bottom Let the mixture bubble

Finish the Gravy:

Add in the beef broth and let the sauce simmer until it thickens and goes from foamy to smooth about ten to fifteen minutes Taste and season generously with salt and pepper

Make the Mashed Potatoes:

Add peeled sliced potatoes to a large pot and cover with water Bring to a boil and simmer until completely fork tender about fifteen minutes Drain and return to pot Add the butter and buttermilk Mash until fluffy and smooth Taste and season

Assemble and Serve:

Spoon a mound of mashed potatoes onto each plate Nestle in the sausages and generously pour over the stout onion gravy Serve piping hot

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I absolutely love how the sweet rich onions soak up the stout They remind me of cooking in my grandmother’s kitchen where big bold flavors were always celebrated Every bite brings me back to those laughs and simple pleasures

Storage Tips

Leftovers keep well in a sealed container in the fridge for up to three days You can reheat gently in the microwave or over low heat on the stove Add a splash of broth to the gravy if it has thickened up

Ingredient Substitutions

Feel free to use chicken or turkey sausages for a lighter version If you prefer a different beer try a wheat ale or even nonalcoholic stout Vegetable broth makes the dish suitable for vegetarians if paired with meatfree links

Serving Suggestions

Pile everything into a shallow bowl and add a sprinkle of fresh parsley or chives Serve with a side of green peas or a crisp salad for balance I love a hunk of crusty bread to mop up any extra gravy

A Bit of Tradition

Bangers and Mash has been cherished across England and Ireland as an affordable warming supper for generations The word bangers comes from the tendency of older sausages to burst or bang while cooking This version with stout gravy is a nod to the classic pub food I fell for on a trip to Dublin

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Recipe FAQs

→ What type of sausage works best for bangers and mash?

Traditional options include pork or bratwurst sausages, but any flavorful, mild sausage can be used for this dish.

→ Can I use a different beer instead of stout for the gravy?

Yes, although stout provides a deep flavor, wheat ale or other beers can also be used to add unique notes to the onion gravy.

→ What makes the mashed potatoes extra creamy?

Buttermilk and butter are added to the potatoes after boiling, giving them a smooth, tangy finish and creamy texture.

→ How can I get nicely browned onions for the gravy?

Cook onions slowly over medium-high heat with butter, stirring only occasionally to promote caramelization and color.

→ Are precooked sausages suitable?

Precooked sausages can be used for convenience; just heat them thoroughly and continue as usual for the gravy and mash.